Ingredients You’ll Need
For the Potato Wedges:
- 2 lbs Russet potatoes, scrubbed and cut into wedges
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt (or more, to taste)
- 1/4 teaspoon black pepper (or more, to taste)
Optional Garnishes:
- Fresh parsley, chopped
- Extra grated Parmesan cheese
- Your favorite dipping sauce (ranch, aioli, ketchup)
Let’s Talk Potatoes: Choosing the Right Spud
Okay, friend, let’s dive into the heart of these amazing wedges – the potatoes themselves! Russets are truly the gold standard here. Their high starch content is the secret weapon to achieving that coveted crispy exterior and fluffy interior. However, if you’re in a pinch, Yukon Golds can also work in a pinch. Just be aware that they will not become as crispy.The Secret to Crispy Perfection: Our Top Tips
Before we get to the instructions, let’s discuss some secrets to achieving potato wedge perfection. This is where the magic *really* happens!- Soaking is Key: Don’t skip the soaking step! Soaking the potato wedges in cold water for at least 30 minutes, or even better, an hour, draws out excess starch. Less starch means crispier wedges, period.
- Dry Those Wedges!: After soaking, pat the potato wedges *completely* dry with paper towels. This is absolutely crucial. Any excess moisture will steam the potatoes in the oven instead of allowing them to crisp up.
- Don’t Overcrowd the Pan: Give your potato wedges some breathing room! Overcrowding the baking sheet will lead to soggy wedges. Use two baking sheets if necessary.
- High Heat is Your Friend: Baking at a higher temperature (400°F/200°C) helps to create that crispy exterior we’re after.
- Flip ‘Em!: Flipping the wedges halfway through baking ensures even browning and crispiness on all sides.
Step-by-Step Instructions: Making the Magic Happen
Alright, let’s get cooking! Follow these simple steps, and you’ll be enjoying perfectly Baked Garlic Parmesan Potato Wedges in no time.Step 1: Prep the Potatoes
- Scrub the potatoes clean and cut them lengthwise into wedges. Aim for wedges that are about 1/2-inch to 3/4-inch thick.
- Place the potato wedges in a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or up to an hour.
Step 2: Season and Toss
- Preheat your oven to 400°F (200°C).
- Drain the potatoes and pat them *completely* dry with paper towels. This is super important!
- In a large bowl, combine the dried potato wedges with olive oil, minced garlic, Parmesan cheese, dried parsley, garlic powder, paprika, salt, and pepper. Toss well to ensure that all the wedges are evenly coated with the seasoning mixture.
Step 3: Bake to Perfection
- Spread the seasoned potato wedges in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded!
- Bake for 20 minutes, then flip the wedges and bake for another 15-20 minutes, or until they are golden brown, crispy, and cooked through.
Step 4: Serve and Enjoy
- Remove the Baked Garlic Parmesan Potato Wedges from the oven and let them cool slightly on the baking sheet for a few minutes.
- Garnish with fresh parsley and extra Parmesan cheese, if desired.
- Serve immediately with your favorite dipping sauce. Ranch dressing, garlic aioli, or even just plain ketchup are all delicious choices!
Variations and Swaps: Making it Your Own
This recipe is fantastic as is, but feel free to experiment and make it your own! Here are a few ideas to get you started:- Spice it Up: Add a pinch of red pepper flakes or a dash of cayenne pepper to the seasoning mixture for a little heat.
- Herb it Up: Experiment with different herbs! Dried rosemary, thyme, or oregano would all be delicious additions.
- Cheese Please: Use a blend of Parmesan and Romano cheese for a more complex flavor. You could even try adding a sprinkle of Pecorino!
- Sweet Potato Wedges: Swap out the Russet potatoes for sweet potatoes for a sweeter and slightly healthier twist. Keep in mind that sweet potatoes will cook faster.
- Air Fryer Option: These wedges also work wonderfully in an air fryer! Preheat your air fryer to 400°F (200°C) and cook the wedges in batches for 12-15 minutes, or until they are golden brown and crispy.
Serving Suggestions: What to Serve with Your Wedges
These Baked Garlic Parmesan Potato Wedges are incredibly versatile and pair well with a wide variety of dishes.- Burger Night: Serve them alongside your favorite burgers for a classic and satisfying meal.
- Grilled Chicken or Steak: They make a fantastic side dish for grilled chicken, steak, or fish.
- Sandwiches and Wraps: Add a side of these wedges to your favorite sandwiches or wraps for a more complete and filling lunch or dinner.
- Snack Attack: Enjoy them as a snack on their own with your favorite dipping sauce.
Storage and Reheating: Keeping the Good Times Rolling
If you happen to have any leftover Baked Garlic Parmesan Potato Wedges (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, spread the wedges on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until they are heated through and crispy. You can also reheat them in an air fryer for a few minutes. Note that they won’t be *quite* as crispy as they were fresh from the oven, but they’ll still be delicious!Baked Garlic Parmesan Potato Wedges: The Perfect Side Dish
These Baked Garlic Parmesan Potato Wedges are a guaranteed crowd-pleaser. With their crispy exterior, fluffy interior, and irresistible garlic Parmesan flavor, they’re the perfect side dish for any occasion. So go ahead, grab some potatoes, and get ready to experience potato wedge perfection!What kind of potatoes are best for making crispy potato wedges?
Russet potatoes are the best choice due to their high starch content, which helps create a crispy exterior and fluffy interior. Yukon Golds can be used in a pinch, but they won’t be as crispy.
Why is it important to soak the potato wedges before baking?
Soaking the potato wedges in cold water for at least 30 minutes helps draw out excess starch. Less starch results in crispier wedges.
What is the best way to reheat leftover potato wedges to maintain some crispiness?
Reheat the wedges on a baking sheet at 350°F (175°C) for 10-15 minutes, or until heated through. You can also use an air fryer. While they won’t be as crispy as fresh, this method helps retain some crispness.
What temperature should I bake the potato wedges at?
Bake the potato wedges at 400°F (200°C). High heat helps to create the crispy exterior that is desired.
Perfect Baked Garlic Parmesan Potato Wedges
These baked potato wedges are crispy on the outside and fluffy on the inside, infused with garlic and Parmesan cheese. This easy-to-make side dish is guaranteed to be a crowd-pleaser and will quickly become a family favorite.
Ingredients
Equipment
Method
- Scrub the potatoes clean and cut them lengthwise into wedges. Aim for wedges that are about 1/2-inch to 3/4-inch thick.
- Place the potato wedges in a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or up to an hour.
- Preheat your oven to 400°F (200°C).
- Drain the potatoes and pat them completely dry with paper towels.
- In a large bowl, combine the dried potato wedges with olive oil, minced garlic, Parmesan cheese, dried parsley, garlic powder, paprika, salt, and pepper. Toss well to ensure that all the wedges are evenly coated with the seasoning mixture.
- Spread the seasoned potato wedges in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded!
- Bake for 20 minutes, then flip the wedges and bake for another 15-20 minutes, or until they are golden brown, crispy, and cooked through.
- Remove the Baked Garlic Parmesan Potato Wedges from the oven and let them cool slightly on the baking sheet for a few minutes.
- Garnish with fresh parsley and extra Parmesan cheese, if desired.
- Serve immediately with your favorite dipping sauce.
Notes
For extra crispy wedges, soak them in cold water for an hour. Ensure the wedges are completely dry before seasoning and baking. Don’t overcrowd the pan for even crisping. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer. Spice it up with red pepper flakes or cayenne pepper. Experiment with dried rosemary, thyme, or oregano. Use a blend of Parmesan and Romano cheese for a more complex flavor. Sweet potato wedges can be used as a substitute, but cook for a shorter time.
